Gambas Al Ajillo (Garlic Shrimp)

Ingredients

• 454 g (1 lb)large prawns, peeled except for the tails and deveined
• 120 ml (½ cup)extra-virgin olive oil
• 8 clovesgarlic, thinly sliced
• 1 tspchopped parsley
• 120 ml (½ cup)chicken stock
• To tasteblack pepper
• To tastesea salt
• To taste (optional)chilli powder
• 1baguette
• 40 gbutter, for spreading on the baguette

Instructions

1. 1

   Slice the baguette

   Cut the baguette diagonally into slices about 1.3 cm (½ inch) thick.

2. 2

   Toast the bread

   Spread butter on both sides of the slices. Toast them in a pan over medium heat for 10 minutes in total, turning halfway through.

3. 3

   Slice the garlic

   Cut the garlic into thin slices.

4. 4

   Cook the garlic

   Put the olive oil and garlic in a frying pan over low heat. Cook for about 2–4 minutes, until the garlic is golden at the edges.

5. 5

   Cook the prawns

   Add the prawns and cook for 2 minutes, until they begin to curl but are not fully cooked. Turn them over and cook for about 1 minute.

6. 6

   Add the stock

   Pour in the chicken stock, then season with sea salt, black pepper and chilli powder to taste.

7. 7

   Add the parsley

   Roughly chop the parsley and add it to the prawns.

8. 8

   Finish cooking

   Stir continuously until the mixture boils, then cook for about 1 minute, until the prawns are cooked.

9. 9

   Serve the prawns

   Serve the gambas al ajillo with the toasted baguette.

What is gambas al ajillo?

Gambas al ajillo, or garlic prawns, is a well-known Spanish tapa: prawns cooked in olive oil with garlic and often a little chilli. It is served hot, with bread to enjoy alongside the fragrant oil and cooking juices.

This version adds chicken stock for a saucier finish and pairs the prawns with baguette toasted in butter. The key is to keep the garlic gently cooking so it flavours the oil without burning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 28g protein, 34g carbs, 45g fat.

The baguette supplies most of the carbohydrates, while the olive oil and butter contribute much of the fat. Prawns provide most of the protein; the stock and added salt can make the sodium content vary. For a more balanced plate, serve a smaller amount of bread alongside a generous salad or vegetables.

The garlic and olive oil

Gentle heat: Start the garlic in the oil over low heat, as directed. Watch for golden edges; garlic can turn bitter if it browns too far.

Thin slices: Evenly sliced garlic cooks at a similar pace and releases its flavour into the oil. Keep the pan moving if some slices begin colouring faster than others.

Getting the prawns right

First side: Cook the prawns until they just begin to curl, then turn them. This first stage leaves a little cooking time for the final simmer.

Doneness: The prawns should be opaque and curled when cooked through. Once they reach that point, serve promptly to help keep them tender.

Building the sauce

Stock: Pour it into the pan after the prawns have been turned and season to taste. It loosens the garlic-infused oil into a sauce for the bread.

Final minute: Stir continuously as the pan comes to the boil, then cook for about 1 minute. Add the parsley before this final stage so it is distributed through the dish.

Buttery toasted baguette

Slice diagonally: Pieces about 1.3 cm thick are easy to toast and dip. Spread butter over both sides for an even coating.

Toast in batches if needed so the slices sit in a single layer in the pan. Turn them halfway through the 10 minutes and keep an eye on their colour.

Timing and serving

The recipe gives a total time of 35 minutes, including preparing and toasting the baguette. You can slice the garlic while the bread toasts, but keep an eye on both pans.

Serve the prawns hot with the toasted baguette alongside. A simple green salad or steamed vegetables can add freshness to the meal.

Recipe notes & tips

• Slice the garlic evenly so the pieces colour at roughly the same rate.
• Keep the heat low while the garlic cooks and take care not to let it turn dark.
• Use a large enough pan to spread the prawns out for cooking.
• Season the stock gradually, tasting before adding more salt.
• Serve as soon as the prawns are cooked through.
• Turn the baguette slices halfway through to toast both sides.

Variations

• Adjust the heat: Add chilli powder gradually, tasting as you season.
• More garlic: Slice in extra garlic if you want a more pronounced garlic flavour.
• Fresh herbs: Add a little extra chopped parsley with the amount in the recipe.
• Crispier bread: Toast the baguette slices for longer, watching closely so they do not burn.
• Serve as a tapa: Offer smaller portions of prawns and bread alongside other Spanish-style dishes.

Common mistakes to avoid

• Burning the garlic: Keep the pan over low heat and stop cooking once the edges turn golden.
• Overcooking the prawns: Remove them from the heat once they are opaque and cooked through.
• Crowding the pan: Cook the prawns in batches if they cannot fit without overlapping.
• Uneven toast: Spread butter over both sides and turn the bread halfway through cooking.
• Oversalting the sauce: Season the stock gradually and taste before adding more salt.

How to store

Refrigerate leftover prawns and sauce in a covered container and use within 2 days. Reheat gently in a pan until hot, taking care not to cook the prawns for too long; store the baguette separately and toast it again before serving.

Frequently asked questions